This recipe is from Boulder’s Mediterranean Restaurant, which recommends using fresh farm beets from Isabelle or Red Wagon farms.INGREDIENTS
5 pounds farm-fresh beets (medium size)
½ cup olive oil
5 sprigs fresh rosemary
10 sprigs fresh thyme
3 fresh bay leaves
2 whole cinnamon sticks
½ teaspoon whole cloves
1 teaspoon whole juniper berries
1 tablespoon whole fennel seeds
5 whole garlic cloves
6 tablespoons sea salt
1 teaspoon whole black peppercorns
DIRECTIONS
Toss cleaned whole beets (skin on) with the olive oil. Combine all dry ingredients. Toss beets with herbs and spices and coat evenly. Pour mixture into a heavy roasting pan and cover or wrap in aluminum foil. Bake 1¼ hours at 325 degrees (may need to bake longer, depending on the size of the beets). Cool in the refrigerator, rinse, peel and chop the beets and serve.
See full story by Arna Cohen
